1. Wash and cut the chicken into pieces. In large pot pour olive oil enough to cover bottom of the pot for 1 cm deep. Chop the onions and fry them in oil, then add the carrot and fry over high heat. Reduce heat almost to a minimum and simmer for 10 minutes.
2. Arrange chicken piecest in even layer and simmer another 20 minutes.
3. Cover with an even layer of rice, add the black pepper, saffron, paprika, curry powder, chili pepper, and salt. Carefully pour boiling water over the rice. The water should come up 5-6 mm above the rice.
4. Open the lid and put the 3 garlic bulbs (washed but not peeled)
5. Simmer for another 30 minutes. Open the lid and carefully stir the rice. Simmer for 30 minutes. Turn off the heat and mix. Let it rest at room temperature for 15-20 minutes without opening the lid.
6. Enjoy

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